Casseroles · Chicken · Meats

Butter Baked Chicken & Gravy

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If the first word in the title doesn’t hook you, I bet the last one will. Butter and gravy…two of the best things ever! This dish is such a comfort food it will warm your hearts and satisfy the most fussy eater.

1/4 cup butter, melted

1 cup flour

11/4 teas salt

1/2 teas black pepper

1/2 teas garlic powder

1/2 teas onion powder

1 (15 oz) can evaporated milk, divided

1 (4 1/2 lb) chicken, cut into pieces

1 (10 3/4 oz) can cream of chicken or celery or mushroom soup (your preference, I prefer the celery or mushroom, as it is not such a over powering chicken flavor)

1/4 cup water

Hot cooked rice

Asparagus or Fresh Green Beans

Preheat oven to 350.

Pour melted butter into a 13×9″ lightly greased baking dish

In a shallow dish, combine flour, salt

In another separate shallow dish, pour 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered for 25-30 minutes. Remove from oven and turn chicken.

In a small bowl, combine soup, water and remaining evaporated milk; pour oven chicken. Return to oven for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice or mashed potatoes and green veggie.

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Baguette Pot Pie

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First of all, thanks to so many who responded to helping test recipes for my cookbook. Recipes are distributed and already in the mail. So appreciated your response.

In an old Southern Living magazine I was leafing through, (I used “leafing” as it goes so well with Fall) I came across this idea. It caught my eye because I am not a biscuit person, but love different pot pies. This gave the idea to use baguette’s to top your pies. Simply melt butter with garlic and brush one side of bread slices. Top pot pie of your choice evenly with bread slices, buttered side up.  Place the bread slices on your pie the last 15 minutes of cooking. Watch to be careful bread slices don’t over brown. If they are getting too dark, cover loosely with foil.

1 French  baguette (12″) cut into 1/2″ slices

2 garlic cloves, minced

4 tables butter

Melt butter with minced garlic. Brush on one side of each slice of bread.

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Recipe Testers Needed

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As many of you know, I am in the last stages of finishing a book. The lady who is editing the pages, suggested that each recipe be tested for accuracy, for ease of reading the instructions and to just make sure each recipe has been tested for flavor and appeal. I am needing about 6 more friends who wouldn’t mind cooking a couple of recipes. They would need to be cooked and responses back to me by Nov 15th. If you are interested in helping me with this project, would you email me at

trudykcox@yahoo.com and I will need your address so I can mail you the recipes. Thanks in advance for your help.

Desserts · Fruit · Holiday Fare

Cranberry Cobbler With Walnut Creme

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My Sister-in-law is always looking for new recipes that have cranberries in them. When I came across this one in Southern Lady, I quickly tore it out to post so Janece could spend her week playing mah jong instead of combing through magazines. Janece, this one is for you. BTW, just got back from Trader Jo’s. If you have not tried their pumpkin butter, do so, it is so good. Also bought their frozen pumpkin bread pudding. If we have unexpected company I can quickly bake it and add cream sauce and wa-la….instant Autumn dessert.

4 1/2 cups fresh cranberries

2/3 cup sugar

1 tables four

1 tablespoon finely grated orange zest

2 teas cinnamon

1 teas nutmeg

For the filling, combine the cranberries, sugar, flour, orange zest, cinnamon and nutmeg in a bowl and mix lightly. Spoon into a 1 1/2 qt greased baking dish.

Topping

1 1/2 cups flour

3 tables sugar

2 1/4 baking powder

2 teas finely grated orange zest

2 teas cinnamon

1/2 teas salt

6 tables unsalted butter, chilled, cut into 1/2″ pieces

3/4 cup heavy cream

1 tables sugar

Mix the flour, 3 tables sugar, baking powder, orange zest, cinnamon and salt into a bowl. Cut in the butter until the mixture resembles coarse crumbs .Use 2 forks or a pastry blender. Add the cream and mix just until mixture forms a soft dough.

Shape into biscuits with biscuit cutter or using the top of a drinking glass (dipping the glass in flour helps release the dough onto the baking sheet). 2″ in diameter and 1/2″ thick. Arrange over the cranberries. Sprinkle with 1 tables sugar.

Bake at 375 for 30-40 minutes or until bubbly and golden brown. Serve with walnut cream or ice cream.

Walnut Cream

1 cup whipping cream

1 tables sugar

1 teas vanilla

1/4 cup finely chopped walnuts

For the walnut cream, beat the whipping cream in a bowl with mixer until soft peaks form. Add the sugar and vanilla gradually, beating until  the peaks hold their shape. Fold in the walnuts. Chill until serving time.

 

Daily Thoughts

Sister Schubert Hits California

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I know, this probably isn’t news that will hit FB or Twitter, but less than an hour ago, I casually waddled in Ralphs Grocery near our home. I quickly found my way to the frozen food section to get a couple of items for a luncheon tomorrow. Gazing ever nonchalantly to my left at the frozen bread section, my eyes saw something that made my heart skip a beat. Did I see what I thought I saw? I quickly pulled on the handle to open the door and couldn’t believe what I was holding in my little Southern Hand. The most beautiful site; a bag of Sister Schubert rolls. Not the pretzel rolls, which I have seen a few times out here, but real dinner rolls. California, you have now won my heart. Was this really the same little neighborhood grocery store that never had my southern foods that I was craving when we first moved here three years ago?</p And this miracle happened on a Sunday! Is this going to be a great week or what? If I stumble into the same store next week and see frozen breaded okra, I am going to think that Paula Deen must have more influence in California than Dr. Oz. So, in less than 48 hours, we have had Blue Bell mailed to us from Texas and now, Sister Schubert Rolls from Alabama. When I actually see Cherry Vanilla Diet Dr Pepper here, I will be content to live here forever. I have found a Sonic within 30 minutes of our house, a Chick-Fila an hour away, Hobby Lobby by the Chick Fila and now Sister Schubert. I never dreamed life in California could be this great. You can have your beautiful blue water and beaches, your gorgeous Napa Valley and Golden Gate Bridge, I have found my dream destination, Ralphs Frozen Food Aisle.

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Cupcake Thoughts

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Was out buying materials to begin making Thumies today when I had an idea. While standing and waiting to check out, I had visions of chocolate cupcakes with an orange candy melt in the middle; frosted with an orange colored frosting with a Fall themed pick; would make such a pretty presentation. Since the Wilton candy melts were being promoted right by the check out counter, I reached over and grabbed a bag. Now I have to make some, so tomorrow afternoon will be using these pretty little orange candy melts by pouring the cupcake liner half full, then placing a candy melt on the batter then putting a teaspoon full of batter over the candy melt. When done,  I wil frost with orange tinted frosting. Michael’s Arts & Crafts had such a great collection of Fall decorations and food decorating goodies. I love to buy from Hobby Lobby when possible, but today just didn’t have time to drive out to Rancho. Had to hurry home to begin to make our new creation, “Thumies” Already have orders coming in. Will have two different sizes, the larger one for regular size cupcake tins when you are making brownie cups called Thumbo’s and for the mini cupcake pans, Thumpkins. Am excited to get these cuties out there since we are entering the baking season. You will never have cookie dough under your fingernails again.

Chocolate · Cookies · Desserts

Baking Frenzie (Chocolate Mint Chocolate Chip Cookies)

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IMG_1331

It is getting serious, I can’t stop myself from baking the last two days. Why is it that when the temps drop below 80, I feel it is my obligation to plop myself in the kitchen and not come out until flashes of cookies, cakes, cobblers are imprinted on my eyeballs.

Yesterday I made a batch of mini smore bites. I ate so many I didn’t have enough to serve last evening for a meeting. So I made another batch of 24. Because I feared that some who were coming last night might not eat chocolate, I ended up making pumpkin-gingerbread bars. Then this morning I started in again. I have made chocolate mint chocolate chip cookies and peach cobbler from a recipe that I got off Face Book. Because I felt that surely I must be burning calories with the standing and mixing, taking cookie sheets in and out of the oven, my body must be deprived of energy, thus…finishing off the smores from yesterday. I am now on a sugar rush and trying to decide which room I rearrange. While I’m trying to decide how to work off all this sugar, I will post the cookie recipe that I just made. I saw it on Just A Pinch and it sounded intriguing. It is as good as they said. The instant pudding in it can be substituted for any flavor you want. I went with Hershey’s brand chocolate instant pudding because I had bought dark chocolate-min flavored Toll House Chips. The cookies turned out so good and chocolatey.

1 small box of any flavor instant pudding

2 eggs

1 cup butter

1  cup light brown sugar

1/4 cup granulated sugar

1 teas vanilla

1 teas baking soda

1/4 teas salt

2 1/4 cups all purpose flour

1 (12 oz) bag of chocolate chips (whatever flavor you want)

Preheat oven to 350. Cream butter and both sugars together. Add eggs, one at a time and vanilla. Blend and mix well. Add dry pudding; blend well. Add the flour, salt and baking soda that you have stirred together before adding to creamed mixture. When thoroughly mixed, stir in a 12 oz package any flavor chips you want.

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Thummies

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Thummies

A few years ago, after wearing a Thummie out that I had received as a gift, hubby made me a second one which is one of my favorite kitchen tools. Because I made so many thumbprint cookies, indentions in brownie cups and mini cheesecakes, It is so great not to be constantly getting dough under your fingernails and all the indentions are exactly the same size. We have made several for friends and they really use them and have told us we need to make some to sell. So…after seeing the Pattispattie on Shark Tank, I decided that there was room in the market for a Thummie! We will be making them shortly and putting them on the web to sell.

Chocolate · Cookies · Desserts

Heavenly Smore Bites

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Heavenly Smore Bites

A great dessert that you can make in 10 minutes! You will never make smores outside again! The little bit of powdered sugar in the graham cracker crumbs and melted butter make these little gems something special.
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
6 tables melted butter
12 regular sized marshmallows
1 large (7 oz) Hershey Milk Chocolate Bar
Mix crumbs, powdered sugar and melted butter together in small bowl with fork until well blended. Place a tablespoon of mixture in each of 24 mini muffin tins. Place in preheated 350 degree oven and bake for 5 min. Remove from oven and place 1/2 of small square of Hershey bar in each cup while still hot. Cut a marshmallow in half and place over chocolate. When you have finished with all 24 cups, put back in oven and cook for about 3-4 minutes, or until marshmallow is melted and covering the cup. Let cool in tin for 10 minutes before removing. (I had one the minute they came out of the oven, as I just couldn’t wait. They are amazingly good…will probably have them all eaten by this afternoon and will have to make more for our meeting tonight. But, as they say, a girl has to do what a girl has to do.)

Casseroles · Holiday Fare · Vegetables

Baked Zucchini In Sour Cream

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Well, here it is folks, another (and I might add, probably the last veggie recipe this week, as I’m dying to post several new desserts) veggie recipe and since yesterday I said I would post a squash recipe, I thought that this one would be well received. It is from a cookbook that my aunt gave me back in the 60’s and each book of the set specializes in one of the following: salads, meats, vegetables and of course, desserts. The first cake I ever made came from the dessert book and I still make it today. A one bowl…oops, I always go back to desserts, don’t I? Back to the squash (did Adam name it that? and if so, how did he come up with that name? Squash) Was there a vegetable in the Garden of Eden that he accidentally sat or stepped on or did he taste something he didn’t like and wished that it would “squash away?” in the flood? Anyhow, this recipe is a great one for fall and is easy and really rich and flavorful. BTW, do not email me that the flood was years after Adam, I was just trying to be funny.

6 zucchini

2/3 cup sour cream

1 c grated Cheddar cheese

1 tables butter

1/2 teas salt

3 tables fresh bread crumbs

2 tables grated cheese

Cut squash into 1/2″ slices; simmer in water for 10 minutes.  Drain water from squash well.  Place in 8″ casserole dish that has been lightly greased. In a medium size bowl, combine sour cream, Cheddar cheese, butter and salt. Pour sauce over squash. Combine bread crumbs and remaining cheese; sprinkle over casserole. Bake at 375 for 10-15 minutes, or until bubbly. Let stand 5 minutes before serving.

Serves: 6